CA2943455A1 - Pate a pain sans gluten ou a teneur reduite en gluten - Google Patents

Pate a pain sans gluten ou a teneur reduite en gluten Download PDF

Info

Publication number
CA2943455A1
CA2943455A1 CA2943455A CA2943455A CA2943455A1 CA 2943455 A1 CA2943455 A1 CA 2943455A1 CA 2943455 A CA2943455 A CA 2943455A CA 2943455 A CA2943455 A CA 2943455A CA 2943455 A1 CA2943455 A1 CA 2943455A1
Authority
CA
Canada
Prior art keywords
gluten
dough
free
bread
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA2943455A
Other languages
English (en)
Inventor
Tilman Johannes SCHOBER
Baninder Singh SROAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Publication of CA2943455A1 publication Critical patent/CA2943455A1/fr
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
CA2943455A 2014-05-09 2015-05-05 Pate a pain sans gluten ou a teneur reduite en gluten Abandoned CA2943455A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201461991047P 2014-05-09 2014-05-09
US61/991,047 2014-05-09
PCT/EP2015/059782 WO2015169778A1 (fr) 2014-05-09 2015-05-05 Pâte à pain sans gluten ou à teneur réduite en gluten

Publications (1)

Publication Number Publication Date
CA2943455A1 true CA2943455A1 (fr) 2015-11-12

Family

ID=53264616

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2943455A Abandoned CA2943455A1 (fr) 2014-05-09 2015-05-05 Pate a pain sans gluten ou a teneur reduite en gluten

Country Status (5)

Country Link
US (1) US20180139972A1 (fr)
EP (1) EP3139749A1 (fr)
CA (1) CA2943455A1 (fr)
IL (1) IL247476A0 (fr)
WO (1) WO2015169778A1 (fr)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2017339909A1 (en) * 2016-10-06 2019-05-02 Shandong Jianyuan Bioengineering Co., Ltd. Gluten-free bread products
US11172685B2 (en) * 2017-01-30 2021-11-16 General Mills, Inc. Gluten-free tortillas
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
WO2019045754A1 (fr) * 2017-09-01 2019-03-07 General Mills, Inc. Tortillas sans gluten
RU2708019C1 (ru) * 2019-01-31 2019-12-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" Способ производства заварных безглютеновых пряников
CA3211458A1 (fr) 2021-03-19 2022-09-22 Societe Des Produits Nestle S.A. Croute de pizza sans gluten ayant une structure legere, aeree et croustillante
EP4353360A1 (fr) * 2022-10-14 2024-04-17 Eric Favre Procede et dispositif pour moudre des grains

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2740382C (fr) * 2008-11-10 2017-07-18 Rich Products Corporation Formule et procede de production de produits de boulangerie sans gluten
US20130040016A1 (en) * 2010-11-12 2013-02-14 Laura Lane BECKER Allergen-free compositions

Also Published As

Publication number Publication date
EP3139749A1 (fr) 2017-03-15
US20180139972A1 (en) 2018-05-24
WO2015169778A1 (fr) 2015-11-12
IL247476A0 (en) 2016-11-30

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Legal Events

Date Code Title Description
FZDE Discontinued

Effective date: 20190507